Mandy Lee's Spicy & Silky Mapo Tofummus | In The Kitchen With | Food52

Mandy Lee’s version of mapo tofu might be, dare we say, better than the original. This recipe has the perfect balance of intensity and comfort from the fiery blood-red chile oil that coats the savory pork and the silky-smooth touch of cooled puréed tofu. Whether served with rice or bread, this dish has unforgettable contrasts of texture, flavor, and temperature. GET THE RECIPE ►► https://f52.co/3n9rLa3

Check out Mandy’s blog for much more of her food, writing, and photography ►► http://www.ladyandpups.com/

PREP TIME: 1 hour 25 minutes
COOK TIME: 14 minutes
MAKES: 4 appetizer servings

INGREDIENTS

Garlic Confit Sauce & Tofummus
3 garlic cloves, smashed and peeled
1 tablespoon canola oil
1/2 teaspoon fish sauce
1 pound (450 grams) firm tofu
1 1/2 teaspoons toasted sesame oil
1/3 teaspoon fine sea salt

Mapo Sauce & Assembly
3 ounces (90 grams) ground pork or beef
1 teaspoon plus 1 tablespoon toasted sesame oil
1/2 teaspoon potato starch or cornstarch
3 tablespoons canola oil
1 tablespoon doubanjiang (Sichuan broad bean chile paste)
1 teaspoon mushroom powder (dried ground shiitake mushrooms)
1/2 teaspoon finely minced fermented black beans (or 1 teaspoon of the darkest miso you can find)
1/2 to 3/4 teaspoons gochugaru (Korean chile flakes)
2 garlic cloves, grated
2 teaspoons grated ginger
1 teaspoon ground Sichuan peppercorns, plus more for dusting
1/8 teaspoon ground cumin
2 tablespoons Shaoxing wine or sherry
1/4 cup chicken stock
1 1/2 teaspoons apricot jam
1/4 teaspoon ground white pepper
Splash rice vinegar
Finely diced scallions, for serving

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